Steamed Mussels With Leek Thyme And White Wine Recipes

STEAMED MUSSELS WITH LEEK, THYME AND WHITE WINE

Steps:

• For 4 people, de-beard and scrub (if necessary) 1.2kg of live mussels. Place them in a large pot with: a 1/2 cup of dry white wine, 1/2 a sliced tender leek, 2 cloves of minced garlic, a tablespoon of chopped thyme, a 1/2 cup of chopped flat-leaf parsley and a 1/2 cup of pureed ripe tomatoes. Place on high heat with a tight-fitting lid until the mussels have opened. This should take 3-4 minutes. Give the pot a shake after a minute or so to help the mussels open. Finish by drizzling on a couple of tablespoons of extra virgin olive oil and season. Serve immediately.

MUSSELS WITH WHITE WINE AND LEEK

Steps:

• Melt the butter with the olive oil in a large heavy-bottomed pan over medium heat. Add in the leeks and celery, and cook, stirring occasionally, for 6 to 7 minutes or until the vegetables are soft. Add the garlic and continue cooking, while stirring, for 1 minute more.
• Drop in the mussels and stir the ingredients together gently until combined. Add the wine and thyme sprigs, cover the pan and simmer for 6 to 7 minutes. Stir in the cream, cover and simmer for another 5 minutes or until the mussels open.
• Serve with lots of crusty bread to soak up the sauce.

STEAMED MUSSELS WITH WHITE WINE AND GARLIC

Steps:

• Clean mussels. In large pot heat wine. Add garlic, onion, and parsley. Bring to a boil and add mussels. Cover and steam until mussels open. Serve with Italian bread.

STEAMED MUSSELS WITH LEEKS, THYME & BACON

Steps:

• Scrub and de-beard the mussels. Heat half the butter in a pan, then sizzle the bacon for 3-4 mins until starting to brown. Add the leeks and thyme, then sweat everything together for 4-5 mins until soft. Turn the heat up high, add the mussels and cider or wine, then cover and cook for 4-5 mins, shaking the pan occasionally, until the mussels have opened. Discard any that don't open. Scoop the mussels and the other bits into a dish, then place the pan back on the heat. Boil the juices for 1 min with the rest of the butter, then pour over the mussels and serve with crusty bread.